NUTRITION

SERVINGS

INGREDIENTS

4 oz Sushi-grade salmon

3 oz Cooked shrimp

0.33 cup Cooked sushi rice

2 sheets Nori

0.5 cup Cucumber

0.13 whole Avocado

1 tbsp Rice vinegar

0.25 tsp Sea salt

1 tsp Coconut aminos

0.25 tsp Wasabi paste

1 tsp Pickled ginger

PREPARATION

• 1

  Prepare the sushi rice by folding in rice vinegar and sea salt while warm, then let cool to room temperature.

• 2

  Slice the sushi-grade salmon into long, thin strips and butterfly the cooked shrimp by slicing down the back without cutting all the way through.

• 3

  Julienne the cucumber into thin matchsticks and thinly slice the avocado.

• 4

  Place a nori sheet on a bamboo rolling mat and spread a thin, even layer of rice over two-thirds of the sheet, leaving the top edge clear.

• 5

  Arrange the salmon, shrimp, cucumber, and avocado in a horizontal line across the center of the rice.

• 6

  Roll the sushi tightly using the mat, sealing the top edge with a small dab of water.

• 7

  Use a very sharp, wet knife to slice the roll into eight even, bite-sized pieces.

• 8

  Serve immediately with coconut aminos, wasabi, and pickled ginger on the side.